This is one of my favorite fall/winter recipes! Enjoy.

Pot roast
8 square-cut boneless beef short rib pieces, 9 ounces each or 3 lb pot roast
Kosher salt and freshly ground black pepper to taste
1/4 cup canola oil
2 carrots, scrubbed and roughly chopped
2 ribs celery, roughly chopped
1 large red onion, cut into eighths
2 large bay leaves
10 sprigs flat leaf parsley
1 1/2 cups zinfandel

Toss into crock pot and put on slow for 6-8 hrs. About an hour before complete, make this sauce to serve over pot roast!

For the Black Vinegar Sauce
4 cups red wine vinegar
11/2 cups packed dark brown sugar
3/4 cup of dark raisins

While the short ribs are braising, in a 3-quart saucepan combine the vinegar and brown sugar and bring to a boil. Reduce the heat and simmer rapidly until liquid reduces to 21/2 cups. Add the raisins. Continue to simmer the sauce and reduce to 2 cups. Sauce should be black, syrupy and glossy. Be careful sauce does not over-reduce and burn. Let sauce cool to room temperature and serve with pot roast. Sauce may be made up to 1 week ahead and refrigerated. Warm gently in the microwave or in a small saucepan before using. Drizzle about 2 tablespoons of sauce per serving, garnishing the plate with the raisins.